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© 2017 Barbot Etchepare Basque Imports

Barbot Etchepare Basque Imports

TARTA de SANTIAGO de COMPOSTELA

 

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The tarta de Santiago is an essential on every menú del peregrino. The top of the Almond tart is decorated with the ST. James Cross Santiago de Compostela. The Camino de Santiago or the Way of St. James is a spiritual journey that pilgrims of all faiths and backgrounds have traversed for over a thousand years. The cross and tarta are symbols of the journey.

Make the tarta de Santiago and transport yourself back to Santiago de Compostela!

10 Tbsp butter, softened

12 oz. slivered amonds, toasted

2 cups sugar, divided

1-1/4 cup flou

4 eggs

1 lemon, juice and rind, optional

1/2 tsp almond extract

Powdered sugar

  • Preheat oven to 350 F. Grease a 10” springform pan or line the bottom with a greased round of parchment paper.
  • Toast the almonds until slightly brown. Grind the almonds in a food processor with 1 cup of the sugar as finely as possible.
  • Separate the eggs.
  • In a bowl beat the butter and ½ cup sugar until fluffy then add the egg yolks one by one and continue beating for about 5 minutes. Add the almond extract.
  • Combine flour and ground almonds and then add this slowly to the egg yolk and sugar mixture. Add lemon juice and rind.
  • Beat the egg whites with a bit of cream of tartar until they hold soft peaks. While gradually adding the last ½ cup sugar, continue beating until the whites hold medium stiff peaks.
  • Stir about ¼ of the egg whites into the batter and then carefully fold the batter into the remaining whites.
  • Pour the batter into the pan, and bake for 35 to 40 minutes until the top is golden and a toothpick come out clean when inserted in the middle.
  • After the tarta cools, remove from pan, invert and peel off the parchment paper. Then re-invert proper side up on the plate.
  • Use the stencil of the Cross of the Order of Santiago and dust the top with powdered sugar.

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10 Tbsp butter, softened

12 oz. slivered amonds, toasted

2 cups sugar, divided

1-1/4 cup flou

4 eggs

1 lemon, juice and rind, optional

1/2 tsp almond extract

Powdered sugar